Before we get to those yummy Ginger Snap Cookies with Lime Frosting in Today’s Post, I have a few new things to share with you…
Are you ready for THIS weeks GIVEAWAY???
My Friend Suzi, from Suzi Homemaker has graciously donated 2 aprons.
One for you and one for you baking partner in crime!
I have ordered quite a few things from Suzi, including great lunch boxes, backpacks, bags, and totes! All her items are stylish and trendy and the addition of personalization just makes the item that more special!
Next week, will be my final giveaway for my 1 year Blog Anniversary/ Birthday.
Now, are you ready for this weeks NEWS??
I’m working with Natalie to re-design my blog and add some styling and more ME to it.
What do you think of these fun and bright colors and cute design?? I love it! (So, nice comments only please.) Wanna see more of Natalie’s re-designs? Check them out here!
We now Continue with today’s Post….
I’m not ready for fall! Technically, it’s NOT even fall until the 22nd!! Just because the kids are in school doesn’t make it fall!!!
The weather is great here in the Mid-Atlantic and I am not ready for cool weather. I know that ALL the other bloggers are making wonderful pumpkin desserts, but honestly, I feel so overwhelmed with pumpkin treats at the moment, that I am not inspired to bake a pumpkin treat. There are pumpkin muffins, cupcakes, pies, cookies, cakes, granola bars, shakes, dips, doughnuts, and everything else, that I just don’t feel like I can compete with all that.
I’m sorry… No pumpkin stuff here. Not yet. Maybe in a few weeks… just not right now.
Maybe it’s because I grew up in Hawaii and there really isn’t a fall season. Growing up, we didn’t have pumpkin treats in the fall. Pumpkin was really reserved for Thanksgiving and maybe Christmas pies.
As an alternative, to the pumpkin, I’m baking with Ginger.
To me, Ginger is just as warm and inviting. It fills your mouth and gives off a wonderful spice. My dad makes a great Chicken Long Rice Soup with Ginger that is so good! I also love the Ginger Five Ice Cream from Haagen-Dasz. Mmmmm!
Ginger is great for upset tummies as well. I usually have some crystallized ginger in the house to help with that.
These Ginger Snap Cookies are so good. They are soft and chewy, not at all “snappy”.
Start off chopping up your crystallized ginger.
Add some yummy Molasses.
BTW – Do you have one of these measuring cups? If not, get one! They are great for measuring out sticky stuff like molasses, peanut butter, and shortening.
Once you dough comes together, you need to place it in the fridge and let it firm up. Then roll them into a ball, coat them with sugar and bake them up!
While the cookies were cooling off, I made some Lime Buttercream Frosting to sandwich between the cookies.
Some lime zest to cool off the ginger. So good!
To me, these ginger snap cookies were the perfect combination of the cool of the lime and warmth of the ginger. Kinda like the cool morning and the warm afternoons we’re having in West Virginia right now.
Soft Ginger Snap and Lime Cookies
- 3/4 C Butter
- 1 C Sugar
- 1/4 C molasses
- 1 Egg
- 2 tsp Baking Soda
- 2 C Flour
- 1/2 tsp Ground Cloves
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 4 oz. Crystallized Ginger, chopped up
- 1/2 C Butter
- 1/4 C Shortening
- 2 C Powered Sugar
- Zest of lime
- 1 tsp lime juice
- 2 tsp milk (as needed)
- Mix Butter, Sugar, Molasses and Egg.
- Add in dry ingredients and mix well.
- Let sit in fridge for at least 1 hour.
- Use cookie scoop to measure out 1 inch balls, roll in sugar and place on cookie sheet lined with parchment paper or Silpat.
- Bake at 375 deg F for 8 – 10 minutes.
- They will puffy up during baking but deflate as they cool.
- The cookies get crunchy on the outside, but stay soft on the inside.
- Eat them up!
- Combine ingredients and mix well. Use as much lime to flavor for your preference.
- Add buttercream to one cookie and make a sandwich.
- Eat even MORE up!